Shredded Sprout, Blue Cheese & Cranberry Couscous Salad
Shredded Sprout, Blue Cheese & Cranberry Couscous Salad A simple winter salad made with just a few ingredients that’s great as a side dish for cold meats and
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.
Cooking tools:
- Pepper mill
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Mixing bowl
- Fork
- Whisk
- Measuring spoon
- Serving platter
Ingredients
- 80g sprouts, trimmed and shredded
- 1 x packet of Ainsley Harriott Couscous (we used Roasted Vegetable)
- 2 tbsp dried cranberries
- handful of pecan nuts, toasted and roughly chopped
- 60g hard blue cheese, chopped
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar or balsamic
- 1 tsp honey
- ½ tsp Dijon mustard
- sea salt
- freshly ground black pepper
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